I am a girl who needs to snack both mid-morning and mid-afternoon. Hummus is great on veggies or crackers, but the oil calories from the tahini or olive oil can add up. I make my own:
Dump all in food processor:
2 cans garbanzo (or other) beans, drained and rinsed
As much garlic as you like
Lemon juice (1-2 lemons)
Seasonings (cumin, cayenne pepper, sea salt, herbs)
(I like to add roasted or raw jalapeno pepper, and tons of cilantro)
Process until smooth, adding water as needed.
Bonus: Mix some hummus with balsamic vinegar and a little water (or use other condiments like a quality mustard), and make an oil-free vinaigrette for your salads.
Dump all in food processor:
2 cans garbanzo (or other) beans, drained and rinsed
As much garlic as you like
Lemon juice (1-2 lemons)
Seasonings (cumin, cayenne pepper, sea salt, herbs)
(I like to add roasted or raw jalapeno pepper, and tons of cilantro)
Process until smooth, adding water as needed.
Bonus: Mix some hummus with balsamic vinegar and a little water (or use other condiments like a quality mustard), and make an oil-free vinaigrette for your salads.
No comments:
Post a Comment